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August 2, 2010

Mediterranean Swordfish

I picked up a couple of swordfish steaks at the grocery store today on manager's sale. My father-in-law gave me some fresh grape tomatoes from his garden the other day, so I decided to go the Mediterranean route with dinner tonight. I got inspiration for the swordfish topping from My Recipes. I loved the taste of this! My husband suggested we grill the swordfish without a marinade next time and just drown it in butter. To each his own!

Ingredients:

Marinade

2 garlic cloves, minced

1/3 c dry white wine

1/2 of a lemon, freshly juiced

2 tbsp soy sauce

2 tbsp olive oil

Sea salt, to taste

Freshly ground black pepper, to taste

1 tbsp fresh parsley, chopped

Pinch dried thyme

Pinch dried rosemary

Pinch onion salt

Pinch dried marjoram

1 lb swordfish steaks

Topping

2 tbsp olive oil

1/2 onion, chopped

1 clove garlic, minced

1/2 c white wine

Sea salt, to taste

Freshly ground black pepper, to taste

2 handfuls grape tomatoes, diced

1 handful fresh parsley, chopped

Sunflower seeds, to taste

Red leaf lettuce

Directions:

Marinate the swordfish. In a large Ziplock bag, combine all of the ingredients of the marinade. Add the swordfish steaks and marinate in the refrigerator for at least a half hour.

Make the topping. In a skillet, heat the olive oil. Add onion and cook until tender. Add garlic, salt and pepper and stir constantly for one minute. Reduce heat to low.

Add wine, parsley and tomatoes and simmer for ten minutes.

Meanwhile, grill the swordfish over medium-high heat for approximately 3 to 5 minutes on each side, until cooked to desired doneness.

Plate the swordfish over red leaf lettuce. Pour the contents of the skillet over the swordfish and sprinkle sunflower seeds on top.